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Polymers, pastries, and penguins: An interview with Peter Barham, professor of physics, molecular gastronomy and conservation biology

EMBO Reports
DOI: 10.1038/s44319-023-00025-1
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Abstract

An interview with Peter Barham about science, cooking and penguins. (Figure presented.)

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Gristwood, A. (2024, January 12). Polymers, pastries, and penguins: An interview with Peter Barham, professor of physics, molecular gastronomy and conservation biology. EMBO Reports. Springer Nature. https://doi.org/10.1038/s44319-023-00025-1

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